Tag Archives: savory
Another savory recipe! I’m breaking my once-every-six-months tradition. [If you missed it, I posted a Savory Pumpkin and Kale Steel Cut Oatmeal with Veggie Sausage last week.]
This taco bowl replaces meat with a lentil and oatmeal mixture. I went with rolled flakes to achieve a “piece-y” texture, as opposed to the creamy texture I would get from a steel cut oat. Together, the lentils and oat flakes create something similar to a ground beef, and they’re seasoned with typical taco seasonings–cumin, chili powder, oregano, paprika, garlic, onion, etc. (more…)
Looking for healthy, hearty meals during the holiday season, without sacrificing the classic flavors of fall and winter? This steel-cut, savory porridge might be exactly what you’ve been looking for.
The kale is sauteed with garlic and seasoned with good ol’ salt and pepper (and nutritional yeast, if you prefer, which I do). The pumpkin puree adds creaminess and just a tiny bit of earthy sweetness, just enough to counter the saltier kale and sausage (but not enough to make the dish sweet). Then, the Italian-style sausage on top adds a peppery, chewy bite.
Hi there! I’m Kelsey (@amindfulvegan on Instagram), if we haven’t met yet, and I’m thrilled to be sharing another recipe with you. This recipe is a take on Lauren’s Sweet Corn, Basil, and Blueberry Oatmeal, but where the original was sweet, this take on it is totally savory.
This recipe came to be when my roommate (Hi Kristin) brought me a gallon of blueberries from her grandmother’s house. I remembered seeing Lauren’s recipe and knew I wanted to try it, since there’s so much fresh basil around right now. I guess I hadn’t actually read it though, because I was definitely expecting a savory porridge. When I did read the recipe and found out it was more of a sweet flavor profile, I played around with the ingredients and made the savory oatmeal you see below. (more…)
While I mostly eat my sweet oatmeals, I find my savory concoctions so rewarding on a creative level. When I make savory oatmeal recipes, I practiced some of my less-used cooking skills and ingredients and am always shocked at the results. My Herbed Pumpkin & Leek Oatmeal had me dreaming about it for the rest of the day, and the Lemon Asparagus Ris-Oat-to leftovers recharged me every day for a week.
Now there’s this.
Freaking beautiful, right??
This recipe was inspired by a recipe I made for a vegan Seder potluck. My vegan Jewish friend wanted to host an event for his other vegan and/or Jewish pals, and I was honored to be one of them. After doing much research for what is kosher for Passover, I made this quinoa salad*.
POSTED IN: big batch, citrus, greens, pomegranate, savory, steel cut, veggies, winter squash, zucchini
My name is Joz Lee. Short story: When I got married, I did not know how to cook. My husband was a good cook and I learned from him. Then we traveled to different states and countries; wherever we traveled, I was involved in learning and participating in the FOOD. Then I had a chance to take a nutrition course and got certified. After that I fell in love with food. I find a new recipe and I follow it to a ‘T,’ and then I improvise, change, and often don’t measure out the ingredients! It almost always comes out perfectly.
Hello, everyone! I am so excited that I was invited to share this delicious fall recipe with you. My name is Lyndsey, and I am sixteen years old. My hobbies include musical theatre, running, watching Grey’s Anatomy, and cooking up tasty recipes. I have a passion for nutrition and fitness, and aspire to become an endocrinologist in the future. For more background on me, and my obsession with all things oatmeal, you can read my post from when I was the Oatmeal Enthusiast in April 2014.
I love the fall. Digging out my boots from the back of my closet and seeing the pumpkin spice recipes gradually appear on my Pinterest feed fills me with an immense amount of glee. My favorite fall flavor would have to be the stereotypical pumpkin, which is closely followed by apple spice. However, when I am craving something a bit fancier than pumpkin, a tasty sweet potato is the perfect substitution.
For my entire life, I have never, EVER enjoyed ketchup. I much prefer the slightly sweet and spicy taste of barbecue sauce, which pairs great with homemade baked sweet potato fries 🙂 The other day, I was brainstorming a new savory oatmeal recipe. I knew I wanted to use up a sweet potato I had on hand, and I was having a major craving for barbecue sauce. So this recipe was born! It contains a creamy sweet potato and barbecue sauce base, and is topped with some more barbecue and some green onions. For some spice, an optional pinch of cayenne pepper is delicious! (more…)
This recipe is the first of three savory recipes that won the Savory Oatmeal Contest.
My name is Sarah, and I must tell you right away that oatmeal is my favorite food. It is just so affordable and wholesome and versatile! I can literally eat it for any meal of the day. I discovered The Oatmeal Artist blog over a year ago and I check it multiple times per week. Though I do not always have the more “exotic” ingredients Lauren lists in her recipes, reading her blog expands my repertoire of oatmeal ideas. I also like just seeing how pretty oatmeal can be! I share my excitement about the blog and its contents regularly with friends and coworkers, and now I am excited to share my own recipe on the blog. (Thanks for the opportunity, Lauren!) I developed this recipe using simple ingredients in my kitchen, but it’s oh, so good!
Saturday morning came, and it was time to craft my bowl of oatmeal. I had leftover pumpkin sitting on the kitchen counter, bananas frozen in the freezer, and assorted vegetables in the fridge. What did I want to make? Brownie batter oatmeal? No, too sweet. Pumpkin banana oatmeal? Still too sweet. Pumpkin peanut butter? No. Curried vegetable? No, too much like the Indian food a friend and I planned to try at a new restaurant later that day. I wanted to use that pumpkin, though. It called to me. (more…)
At the request of a reader (I searched the comments but could not find who said it–sorry!!), I am holding a guest post contest for savory oatmeal recipes! While I enjoy savory oatmeal and have a long list of ideas for them, I rarely have the motivation to actually make them, so I’m pawning off my duties to YOU! (I’m not too proud to admit my laziness. ^_^ )
What are the rules for the contest recipes?
- It must be a savory recipe and use oats–not other grains.
- The recipe does not have to be vegan, but preference will be given to vegan or vegan-friendly recipes.
- It must be inherently savory (e.g. herbed pumpkin & leek oatmeal), NOT a sweet-salty blend (e.g. salted plum oatmeal).
- The recipe can be a single serving or a big batch. It can be steel-cut or quick. It can be baked or stovetop. Please no pancake, muffin, or baked goods recipes.
- I recommend looking through my savory recipes to avoid pitching an idea for something I’ve already done.
As with many non-city folk, my experience with foreign cuisines was limited to Italian and Mexican food. Give me lasagna or a taco (Americanized, of course), but sushi? No. Tapas? What’s that? French? Yuck. Russian? Nah. And there were definitely no curries.
My first time eating beyond the Italian/Mexican standards was during my trip to San Diego after college graduation, which was the first time I had sushi. Surprisingly, it was love at first sight. Shortly after, I experienced Thai. Once I was living on the East Coast, sushi and Thai became frequent eats, and pretty soon I was trying French, Indian, Greek, Ethiopian, Ukranian, Spanish tapas, and more. (more…)
Once upon a time, I hated asparagus. My mom would make cream of asparagus (from the can) and my dad would eat it on toast. It made the house smell like vomit, and I simply couldn’t understand why anyone would eat it. They look like green beans, and I hated those, too, so asparagus really didn’t stand a chance.
That eventually changed, and now I consider it one of my favorite vegetables. Recently, I was at a risotto shop in Greenwich Village with some friends. I ordered the lemon and pine nut risotto and added asparagus, and each bite was diviiiiiiiiine. I immediately decided to make it in oatmeal form. (more…)